Carpaccio di Manzo

Wrap the beef fillet tightly in cling film and place in the freezer for 30–45 minutes until it is very firm but not frozen solid. This makes slicing much easier. Using the sharpest knife you have, slice the beef as thinly as possible — aim for almost translucent slices, no more than 2mm thick. Work quickly so the meat stays cold.

Lay each slice between two sheets of cling film. Using a meat mallet or the flat base of a heavy pan, gently beat the slices outward from the centre until they are uniformly thin and slightly larger. This tenderises the meat and gives the classic carpaccio appearance. Arrange the flattened slices in a single layer across four chilled plates.

In a small bowl, whisk together the olive oil, lemon juice, and a pinch of flaky salt until lightly emulsified. Taste and adjust — it should be bright and sharp to cut through the richness of the beef. Add the lemon zest for extra fragrance.

Drizzle the lemon dressing evenly over the beef slices on each plate. Scatter the rocket loosely over the top, followed by the shaved Parmesan and capers. Finish with a final pinch of flaky salt and several grinds of black pepper. Serve immediately — carpaccio waits for no one once dressed.